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Chocolate Chunk Skillet Cookies with Toasted Coconut and Pecans

Scott Phillips

Servings: 8

These cookies are excellent made into sundaes; the slight dip in the middle of a mini skillet cookie makes a perfect hollow for the ice cream. If you don’t have mini skillets, you can bake these as one big cookie in an 8-inch skillet.


  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sweetened flaked coconut, toasted
  • 1-1/2 oz. chopped bittersweet chocolate (1/3 cup)
  • 1/2 cup pecans, toasted and coarsely chopped
  • Hot fudge sauce, whipped cream, and cherries, for serving (optional)

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 45
  • Sodium (mg): 200
  • Carbohydrates (g): 45
  • Fiber (g): 2
  • Sugar (g): 26
  • Protein (g): 4


  • Position a rack in the center of the oven and heat to 325°F.
  • In a large bowl, combine the butter and the two sugars, and stir until smooth. Add the egg and vanilla, and stir until combined.
  • Add the flour, baking soda, and salt, and stir to combine. Fold in the coconut, chocolate, and pecans. Transfer to 8 mini (3-1/2-inch) cast-iron skillets (or one heavy-duty 8-inch ovenproof skillet), smooth the tops, and bake on a rimmed baking sheet until the cookies begin to pull away from the side of the pans and the centers look set, 22 to 28 minutes (one 8-inch cookie will take about 10 minutes longer to bake). Let cool slightly before serving.


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Reviews (1 review)

  • gaildc13 | 10/03/2017

    One of the BEST DAMN COOKIES I have ever made or eaten. Got rave reviews where I work. I love cooking in my cast iron;\!

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